Spring Chicken Salad

Name: Spring Chicken Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1/2 pound small red-skinned potatoes, halved; 1/2 teaspoon kosher salt, plus more, to taste; 2 tablespoons fresh chives, chopped; 2 tablespoons fresh tarragon, chopped; 2 tablespoons white wine vinegar; 1/4 cup low-fat plain Greek yogurt; fresh ground pepper, to taste; 1/4 cup extra-virgin olive oil; 4 romaine hearts, torn into pieces; 2 cups rotisserie chicken, skin removed and shredded; 1 Kirby cucumber, peeled, halved lengthwise, seeded, and sliced; 4 radishes, cut into wedges; 1 yellow bell pepper, thinly sliced

Soups & Salads Chicken Stove-Top

Time: 20 minutes

Yield: 4 servings

About

Spring is here at last! The last chills of winter are melting away and the grass is turning green again! Now's the time to add a touch of green to your plate too with this Spring Chicken Salad! A refreshing mix of crisp lettuce, juicy cucumbers, zesty radishes, and savory chicken, all dressed in an ethereally light and creamy dressing with notes of herbs, Spring Chicken Salad plants a garden of flavors on your tastebuds. This doesn't just put a spring in your step; it puts in whole bounds and leaps!

Ingredients

1/2 pound small red-skinned potatoes, halved
1/2 teaspoon kosher salt, plus more, to taste
2 tablespoons fresh chives, chopped
2 tablespoons fresh tarragon, chopped
2 tablespoons white wine vinegar
1/4 cup low-fat plain Greek yogurt
fresh ground pepper, to taste
1/4 cup extra-virgin olive oil
4 romaine hearts, torn into pieces
2 cups rotisserie chicken, skin removed and shredded
1 Kirby cucumber, peeled, halved lengthwise, seeded, and sliced
4 radishes, cut into wedges
1 yellow bell pepper, thinly sliced

Directions

Step 1 -Place the red-skinned potatoes in a pot and cover them with water.

Step 2 -Season the water to taste with the salt, cover the pot, and boil until the potatoes are tender, about 6 minutes.

Step 3 -When the potatoes are tender, drain the water and allow the potatoes to cool.

Step 4 -Using a food processor, add the chives, the tarragon, the white wine vinegar, the yogurt, 1/2 teaspoon of the salt, and the pepper into the unit and pulse until blended.

Step 5 -Slowly add the olive oil into the food processor and pulse until the dressing is thick.

Step 6 -Place the romaine, the potatoes, the chicken, the cucumber, the radish, and the bell pepper in a large bowl.

Step 7 -Toss the dressing on the salad, and season it with the salt and the pepper.

Step 8 -Serve!

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